Can you please tell me a good recipe with these two ingredients???

any suggestions will be appreciated!

im vegetarian.

Tomorrow i want to eat chickpeas and rice but i have no idea how to mix them or prepare them...or what other ingredients add??? thank you!!!

9 Answers

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  • 1 decade ago
    Favorite Answer

    Chickpea and Rice Dinner

    Ingredients:

    1 tablespoon olive oil

    1 onion, finely chopped

    1 clove garlic, smashed and chopped

    1/2 stalk celery, diced

    1 green pepper, diced

    3 tomatoes, peeled and diced

    1/2 teaspoon basil

    1/4 teaspoon thyme

    1 tablespoon fresh parsley, chopped

    1 (19 ounce) can chickpeas, drained

    3 cups cooked rice

    Steps:

    1. Heat oil in saute pan over medium heat.

    2. Add onions, garlic and celery.

    3. Cook 5 minutes over low heat.

    4. Add green pepper, tomatoes and seasonings.

    5. Cook 12 minutes over medium heat.

    6. Add chickpeas, mix and simmer 4 minutes.

    7. Serve with rice.

    Good luck and enjoy! =)

  • J mom
    Lv 4
    1 decade ago

    Chickpea Curry

    (serve with Basmati rice)

    INGREDIENTS

    * 2 tablespoons vegetable oil

    * 2 onions, minced

    * 2 cloves garlic, minced

    * 2 teaspoons fresh ginger root, finely chopped or grated

    * 6 whole cloves

    * 2 Tsp cinnamon

    * 1 teaspoon ground cumin

    * 1 teaspoon ground coriander

    * salt & a pinch of sugar

    * 1 teaspoon cayenne pepper

    * 1 Tablespoon lemon juice

    * 1 teaspoon ground turmeric

    * 2 cans or 3 cups cooked garbanzo beans/chickpeas

    * 1 cup chopped fresh cilantro/coriander leaf

    DIRECTIONS

    1. Heat oil in a large frying pan over medium heat, and fry onions until tender.

    2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, pinch, sugar, lemon juice, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans/chickpeas and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Add water if needed as it cooks. Taste and add salt if needed. Remove from heat. Stir in cilantro/coriander leaf just before serving, reserving 1 tablespoon for garnish.

  • 1 decade ago

    Garbanzo and Rice Salad

    2 cups drained garbanzos 2 cups cooked brown rice

    2 cups diced grn. peppers 2 med. tomatoes, coarsely diced

    1/2 cup red onion, diced 4 Tbs. wine vinegar

    1/2 tsp. dillweed salt and pepper, optional

    Combine all ingredients. Toss well and refrigerate overnight. Toss several

    times during refrigeration period and just before serving.

    kwvegan vegan

  • Anonymous
    1 decade ago

    Chickpea Pasta Salad

    Yield: Makes 8 servingsIngredients:

    4ounces uncooked spinach rotini or fusilli

    1can (15 ounces) chickpeas (garbanzo beans), rinsed and drained

    1/3cup finely chopped carrot

    1/3cup chopped celery

    1/2cup chopped red bell pepper

    2green onions with tops, sliced

    3tablespoons balsamic vinegar

    2tablespoons reduced-fat mayonnaise

    2teaspoons prepared whole-grain mustard

    1/2teaspoon black pepper

    1/4teaspoon dried Italian seasoning

    Leaf lettuce

    Preparation: 1.Cook pasta according to directions, omitting salt; drain. Rinse under cold running water until cool; drain.

    2.Combine pasta, chickpeas, carrot, celery, bell pepper and green onions in medium bowl.

    3.Whisk together vinegar, mayonnaise, mustard, black pepper and Italian seasoning in small bowl until blended. Pour over salad; toss to coat evenly. Cover and refrigerate up to 8 hours.

    4.Arrange lettuce on individual plates. Spoon salad over lettuce.

    Nutritional Information:Serving Size:

    Sodium 242 mg

    Protein 5 g

    Fiber 3 g

    Carbohydrate 22 g

    Cholesterol 1 mg

    Saturated Fat <1 g

    Total Fat 2 g

    Calories from Fat 16 %

    Chickpea Burgers

    Chickpea BurgerYield: Makes 4 servings

    Ingredients:

    1can (15 ounces) chickpeas, rinsed and drained

    1/3cup chopped carrots

    1/3cup herbed croutons

    1/4cup chopped fresh parsley

    1/4cup chopped onion

    1egg white

    1teaspoon minced garlic

    1teaspoon grated lemon peel

    1/2teaspoon black pepper

    1/8teaspoon salt (optional)

    Nonstick cooking spray

    4whole-grain hamburger buns

    Tomato slices, lettuce leaves and salsa (optional)

    Preparation: 1.Place chickpeas, carrots, croutons, parsley, onion, egg white, garlic, lemon peel, pepper and salt, if desired, in food processor fitted with metal blade; process until blended. Shape mixture into 4 patties.

    2.Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add patties; cook 4 to 5 minutes or until browned. Spray tops of patties with cooking spray; turn and cook 4 to 5 minutes or until browned.

    3.Serve patties on buns with tomato, lettuce and salsa, if desired.

    Nutritional Information:Serving Size: 1 sandwich

    Sodium 272 mg

    Protein 11 g

    Fiber 7 g

    Carbohydrate 48 g

    Cholesterol <1 mg

    Saturated Fat <1 g

    Total Fat 5 g

    Calories from Fat 15 %

    Calories 271

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  • 1 decade ago

    are the chick peas from a can? if they are not, u have to soak the chick peas in water overnight add a little baking soda.

    to cook them u need to place in pot with ample water and on very low heat let it cook for hours....towards the end, add olive oil, salt, pepper, and tomatoes, just a couple....this goes great with pasta, but if u have rice, just eat it with the rice.

  • 1 decade ago

    To get this answer, I did an ingredient search on www.allrecipes.com. You can tell them what you want and don't want in your recipe and it will find it. I find the recipes to be reliable on this site. Enjoy!

    Artichoke Hummus

    Submitted by: Quaker® Rice Snacks

    Rated: 4 out of 5 by 9 members Yields: 12 servings

    "Quick and easy-to-prepare hummus makes a delicious snack or mini-meal!"

    INGREDIENTS:

    1 (15 ounce) can chickpeas

    (garbanzo beans), drained

    1 clove garlic

    1/2 cup drained marinated

    artichoke hearts

    2 tablespoons lemon juice 2 tablespoons water

    1 tablespoon chopped fresh

    parsley

    Quaker® Quakes®

    Ranch or Sour Cream & Onion

    Flavor Rice Snacks

    DIRECTIONS:

    1. Combine all ingredients except parsley and Quaker® Rice Snacks in work bowl of food processor. Pulse until smooth.

    2. Transfer to serving bowl. Cover and refrigerate until ready to serve.

    3. Stir in parsley. Dip or spread each Quakes Ranch Flavor Rice Snack with hummus.

    Chickpea Cauliflower Curry

    Submitted by: Jennifer Blakely

    Rated: 4 out of 5 by 2 members Prep Time: 10 Minutes

    Cook Time: 25 Minutes Ready In: 35 Minutes

    Yields: 8 servings

    "I like to serve this colorful vegetable and rice side dish when I'm hosting a buffet luncheon."

    INGREDIENTS:

    1 cup uncooked brown rice

    4 cups cauliflowerets

    1 medium onion, chopped

    1 large carrot, diced

    2 garlic cloves, minced

    2 teaspoons vegetable oil

    2 teaspoons minced fresh

    gingerroot 1 1/2 teaspoons curry powder

    1/2 teaspoon salt

    1/8 teaspoon ground cloves

    1 (15 ounce) can chickpeas

    (garbanzo beans), drained and

    rinsed

    1 (14.5 ounce) can diced

    tomatoes, undrained

    1 cup fresh or frozen peas

    DIRECTIONS:

    1. Cook the rice according to package directions. Set aside and keep warm. Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes. Drain and set aside.

    2. In a large skillet, saute onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and cloves if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve over the rice.

    Chickpea Cauliflower Curry

    Submitted by: Jennifer Blakely

    Rated: 4 out of 5 by 2 members Prep Time: 10 Minutes

    Cook Time: 25 Minutes Ready In: 35 Minutes

    Yields: 8 servings

    "I like to serve this colorful vegetable and rice side dish when I'm hosting a buffet luncheon."

    INGREDIENTS:

    1 cup uncooked brown rice

    4 cups cauliflowerets

    1 medium onion, chopped

    1 large carrot, diced

    2 garlic cloves, minced

    2 teaspoons vegetable oil

    2 teaspoons minced fresh

    gingerroot 1 1/2 teaspoons curry powder

    1/2 teaspoon salt

    1/8 teaspoon ground cloves

    1 (15 ounce) can chickpeas

    (garbanzo beans), drained and

    rinsed

    1 (14.5 ounce) can diced

    tomatoes, undrained

    1 cup fresh or frozen peas

    DIRECTIONS:

    1. Cook the rice according to package directions. Set aside and keep warm. Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes. Drain and set aside.

    2. In a large skillet, saute onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and cloves if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve over the rice.

    Middle Eastern Rice with Black Beans and Chickpeas

    Submitted by: JULIEP

    Rated: 4 out of 5 by 33 members Prep Time: 15 Minutes

    Cook Time: 45 Minutes Ready In: 1 Hour

    Yields: 8 servings

    "I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless."

    INGREDIENTS:

    1 tablespoon olive oil

    1 clove garlic, minced

    1 cup uncooked basmati rice

    2 teaspoons ground cumin

    2 teaspoons ground coriander

    1 teaspoon ground turmeric

    1 teaspoon ground cayenne

    pepper

    1 quart chicken stock

    1 1/2 pounds ground turkey

    2 (15 ounce) cans garbanzo beans (chickpeas), drained and

    rinsed

    2 (15 ounce) cans black beans,

    drained and rinsed

    1 bunch chopped fresh cilantro

    (optional)

    1 bunch chopped fresh parsley

    (optional)

    1/4 cup pine nuts (optional)

    salt to taste

    ground black pepper to taste

    DIRECTIONS:

    1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

    2. Place the turkey in a skillet over medium heat, and cook until evenly brown.

    3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

  • 1 decade ago

    make a stir-fry

  • vault
    Lv 5
    1 decade ago

    will you be sharing these with your husband, your boyfriend of your boyfriends mom who is sick in the hospital.....

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